Wash carrots; place them in a small quantity of boiling water. Cook them covered, until tender, about 20 to 30 minutes.
Allow a shorter cooking period for cut-up carrots.
Let them absorb the water in which they are cooked.
Add to 2 cups cooked carrots:
1 tablespoon butter, 2 tablespoons honey, 1/2 teaspoon ginger and dash of freshly ground pepper.
Simmer carrots in this mixture until well glazed and serve.
Combine carrots, butter, brown sugar and applesauce; heat and serve.
Season cold cooked carrots as suggested in the recipe; place in baking dish.
Cover; bake in oven at 350\u00b0 for 15 minutes. Yields 6 servings.
Combine all the ingredients for sauce.
Slice the onion into circles and add to sauce.
Mix in cooked carrots.
Refrigerate 24 hours before serving.
Mix water, onions, horseradish, salad dressing, salt and pepper and pour over the cooked carrots.
Top with bread or cracker crumbs and butter or margarine.
Bake in a 375\u00b0 oven for 15 to 20 minutes.
Melt butter in skillet, stir in brown sugar, mustard and salt.
Add cooked carrots, heat, stirring constantly until carrots are glazed, about 5 minutes.
Saute pepper and onion in oil.
Add other ingredients.
Last add cooked carrots.
Simmer 15 or 20 minutes.
Serve very warm.
Heat together brown sugar and butter until sugar dissolves. Add cooked carrots; cook over medium heat, turning carrots until well glazed, about 12 minutes.
Melt butter in skillet. Stir in brown sugar, mustard and salt. Add cooked carrots.
Heat, stirring constantly, until carrots are glazed, about 5 minutes. Sprinkle with parsley.
Serves 4.
Drain cooked carrots.
In a small saucepan, combine sugar, cornstarch, salt and ginger.
Add orange juice.
Cook and stir until thickened and bubbly.
Cook and stir 1 to 2 minutes more. Stir in margarine.
Pour over hot carrots, stirring lightly to coat.
Heat cooked carrots and drain.
Cook over ingredients over slow heat about 20 minutes.
Pour over carrots.
Let set in refrigerator a couple of days before serving.
This is easy to mix at home and take along on campouts.
Mix all ingredients (except carrots) together.
Cook 15 minutes.
Add to cooked carrots.
Refrigerate overnight.
Mix together sugar, cornstarch and salt.
Add the 1/3 cup pineapple juice, vinegar and soy sauce and bring to a boil.
Add cooked carrots and crushed pineapple.
Heat and serve.
Boil or steam carrots, reserving carrot water.
I
ver high heat. Add the carrots, peppers, peas, tomatoes, remaining onions
Prepare icing/glaze by squeezing the juice from one orange and grating the rind into the juice, then add confectioners sugar until it is of spreading consistency. Set aside.
Cream sugar and shortening together. Stir in slightly beaten egg, add flour, baking powder, salt and vanilla. Blend in the cooked carrots. Drop by teaspoon on to greased cookiesheet and bake at 375 for 12 to 15 minutes or until the bottoms are lightly brown.
Put the cookies on a rack to cool, but while still warm spread some of the glaze on to each.
For the potatoes, heat 4 tbsp
For the meatballs, mix the beef,
o a rapid boil. Add carrots and boil 5-7 minutes
Mash 2 C cooked carrots with 4 T butter in
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.